Wild Venison Sausage Paella-style Rice
A one-pan rice supper with wild venison sausage, peppers, peas and paprika.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 6 wild venison sausages, about 450 g
- 20 ml olive oil
- 150 g onion, chopped
- 200 g red pepper, diced
- 2 garlic cloves, chopped
- 2 tsp smoked paprika
- 300 g paella rice
- 200 g tinned chopped tomatoes
- 900 ml hot low-salt chicken stock
- 150 g frozen peas
- 1 lemon, cut into wedges
- 10 g parsley, chopped
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat 10 ml oil in a wide, deep lidded pan. Cook the sausages for about 20–25 minutes, turning regularly and following their packet instructions. Check each centre for 70°C for 2 minutes, piping heat and no pink. Move to a clean board and slice.
Add the remaining oil, onion and pepper to the pan and cook for 5 minutes. Add garlic and paprika and stir for 1 minute.
Stir in the rice, tomatoes, hot stock and black pepper. Bring to a steady simmer, distribute the rice evenly, then reduce the heat and cook uncovered for about 15 minutes without constant stirring.
Add the peas and cooked sausage slices. Cover and cook gently for another 5–8 minutes, until the rice is tender and the dish piping hot. Add a little boiling water around the edge if the rice dries before it softens.
Take off the heat and leave covered for 5 minutes. Check the centre is hot throughout, then loosen gently with a fork.
Scatter with parsley and serve with lemon wedges. This is a paella-style home rice dish using wild venison sausages.
Storage
This dish contains cooked rice throughout. Divide leftovers into shallow portions, cool and refrigerate within 1 hour at 5°C or below, and eat within 24 hours. Freeze promptly for up to 3 months for best quality. Defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout, including the centre.
